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Pork Chops with Sugar Snap Peas

Pork Chops with Snap Peas

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Serves 2; double or triple for larger service.
By Dennis W. Viau; modified from a recipe found in a restaurant trade journal.

Recipes in restaurant trade journals are often designed to be quickly made in the kitchen. Quicker turnover in a restaurant allows for service to more diners; therefore, more profit. This recipe is no exception. It is quick to make.

Ingredients:

½ cup (120ml) beef broth
About 6 tablespoons bourbon
1 tablespoon, packed, brown sugar
Juice from one lemon (2 to 3 tablespoons)
2 pork loin chops, ¾ inch (2cm) thick
Salt and freshly ground black pepper for seasoning
Ground allspice
1 to 2 tablespoons butter (preferably clarified butter, which has a higher smoke point)
4 ounces (113g) sugar snap peas
2 to 3 tablespoons fresh chopped mint

Directions:

Combine the broth, 3 tablespoons bourbon, sugar, and lemon juice in a bowl and stir to dissolve the sugar. (I used a jar and shook it until the sugar was dissolved—it’s easier.)

Season the pork chops on both sides with salt, pepper, and a little ground allspice.

Heat the butter in a skillet until hot. (To raise the smoke point, it can be mixed with a little high-temperature oil, such as peanut oil or safflower oil.) Add the pork chops and sauté until well browned on both sides and cooked nearly through. I prefer to use an instant-read meat thermometer and cook to an internal temperature of 135°F (57°C). The meat should be slightly pink inside. Transfer to a platter and cover well to keep warm.

Add the sugar snap peas to the skillet. Cook until crisp-tender, 2 to 3 minutes. Transfer to a bowl and wrap to keep warm.

Add 2 to 3 tablespoons bourbon to the pan to delgaze it, then add the beef broth mixture to the skillet, bring to a boil, and simmer rapidly over medium-high meat to reduce to a thin glaze. Transfer to a bowl and add the chopped mint. Stir to mix well.

Arrange the cooked sugar snap peas on two plates. Place a pork chop on the peas, to one side, and garnish with the bourbon glaze.

If available, a generous serving of applesauce to one side is a good accompaniment.